Now that the weather is starting to get cooler, the time is right to make Tomato Vegetable Soup.
We made this recipe using vegetables that we prepared and froze from this summer’s CSA, but it would be equally delicious using vegetables from the produce section of the grocery store!
Start by sautéing one large onion and one large garlic clove (both minced) in about 1 1/2 tbsp. of olive oil. After about 5 minutes, add 4 cups of tomato puree (from your freezer or from the store) and a 32 oz. box of vegetable stock. Let that combine and add the following spices:
We made this recipe using vegetables that we prepared and froze from this summer’s CSA, but it would be equally delicious using vegetables from the produce section of the grocery store!
Start by sautéing one large onion and one large garlic clove (both minced) in about 1 1/2 tbsp. of olive oil. After about 5 minutes, add 4 cups of tomato puree (from your freezer or from the store) and a 32 oz. box of vegetable stock. Let that combine and add the following spices:
- salt & pepper to taste
- 1 tsp. garlic powder
- pinch red pepper flakes
- 1 tbsp. Italian seasoning
- 1 bay leaf
- 1 tbsp. brown sugar
Simmer to let the flavors come together for a few minutes. Taste and adjust seasonings if needed.
Add a variety of chopped vegetables. We used a zucchini, yellow squash and carrots (all from the CSA), along with some frozen peas. You could also use canned corn or green beans - really any vegetable you have on hand, making this a great recipe for a “clean the pantry/freezer” night!
Bring everything to a boil and then lower heat and let simmer. After about 20 minutes, add dried pasta if desired (We used a combination of leftover "alphabet noodles" and spaghetti broken up into thirds).
Let simmer another 20 minutes or until noodles & vegetables are tender.
Enjoy!
